Launch party to celebrate Australia's first Humane Food Region

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Australia has just announced the inception of its very first Humane Food Region. Being a patriotic Western Australian I was so proud to learn that this region was the Swan Valley. The Humane Food movement is an initiative from the RSPCA to recognise businesses that are committed to using food that can be defined as animal welfare friendly. This means more than just labelling products as cage free eggs and free range pork. It translates to these animals being able to have a better quality of life and respects their need to be able to live in an environment that is more natural for them.

Whilst the obvious solution to avoid these animal’s potential suffering is to switch to eating a vegan diet, it is not realistic to expect the entire general population to make this paradigm shift. The Humane Food movement aims at achieving the highest animal welfare standards possible in these industries in order to ensure that these innocent creatures are treated kindly and live a happier life without fear and stress.

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(photo credit City of Swan)

The RSPCA have a very stringent process to be accredited as a Humane Food producer and lists all of their accredited businesses on the Choose Wisely website.

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(photo credit City of Swan)

Currently there are 30 restaurants in the Swan Valley region that have signed up with the City of Swan to support the Humane Food region program and this list is growing in number each week.

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I was invited to attend the Humane Region launch party at Sandalford Estate last week. The evening was catered for by Sandalford with plenty of gluten free options for me to nibble on.

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Sandalford Chardonnay Pinot Noir Sparkling 2010

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Cucumber cups with salmon tartare (GF)

After a warm welcome from TV personality Verity James, we received a lovely speech from Lynne Bradshaw who is the president of RSPCA WA. Her passion for animal welfare spans back for decades and she has worked for the RSPCA for over ten years.

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Frittata with olive tapenade (GF)

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Our MC for the evening. Verity James

After the speeches were finished we got under way with the evening’s entertainment; the cook off! Six of the region’s top chefs agreed to participate using only humanely sourced produce.

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Silence as everyone relishes their slow cooked egg heaven

Kiren Mainwairing from Dear Friends and Coop Dining cooked a slow cooked duck egg with steamed bio-dynamic vegetables, sun choke chips and fennel pollen.

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(Photo credit Co-op Dining)

Slow cooked eggs are one of Kiren’s signature dishes and I am sure you have heard me rave on about them in the past as they are out of this world. With a delicately translucent egg white and perfectly molten yolk we stood around to watch the judging panel croon over every mouthful.

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Mike Price from Sittella Winery made a stunning dish of poached higher welfare chicken breast with avocado and a creamy tarragon sauce. This was topped with a sautéed Moreton Bay bug tail. Using the rest of the chicken, Mike made a compressed chicken leg terrine and topped it with wafer thin crispy skin, fried liver and baby carrots.

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This dish was considerably more substantial in size and I could see that the judges each trying to pace themselves so they wouldn’t be stuffed at the end! This dish was entirely gluten free and Mike was kind enough to hand a whole dish over to me to enjoy. I promptly ran off into the crowd with a beaming smile looking for the Boy to share it with.

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The lovely smiling Caroline Taylor from Taylor’s Art and Coffee House made her very popular Italian eggs. She illustrated beautifully that you don’t have to use elaborate cooking techniques and loads of ingredients to make a dish that everyone will enjoy especially if Don Hancey’s beaming smile was anything to go by!

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Her Italian eggs are made with whipping cream, chorizo, Danish feta and button mushrooms. Also being a gluten free dish she kindly gave me a portion to try. It was the perfect balance of flavours and has inspired me to return back to Taylor’s to have my own full serve to myself.

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Manu Fillaudeau from Fillaudeau’s Restaurant prepared smoked Linley Valley free range pork ribs shredded with cabbage stew, turned carrots and potatoes. His dish was also gluten free however before I could steal a mouthful the judges had torn their soft bread rolls apart and dunked it in the richly coloured stew. I didn’t want to risk any gluten contamination so I consoled myself by nabbing a singular potato.

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Fiona Lamont from Lamont’s made a very simple but incredibly flavoursome dish of parmesan chicken tenderloins with roast tomatoes, avocado and spinach. I was feeling very well kept as she also put aside a little gluten free portion without any crumb so I could try it too. The chicken was as tender as butter literally melting in my mouth.

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The final dish was made by Dean Williams from Sandalford Wines. He created San Choy Bau using Linley Valley Pork accompanied by prawn eggs rolls. This dish was not gluten free so I didn’t get to have a nibble but would be easy to adapt using gluten free soy and Hoi sin sauces.

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This wasn’t an event designed to be competitive so there was no winner to announce. I am sure the panel members were pleased with this fact as it would have been hard to choose. I loved how each dish reflected the chef’s individuality across a wide range of cuisine styles. Looks like the Boy and I have a few more places in the Valley to add to our wish list!

Chompchomp was an invited guest of the City of Swan.
 
Dear Friends is currently closed. Kiren’s other restaurant is Co Op Dining (read my reviews for Dear Friends and Co-op Dining)
2/11 Regal Place, East Perth WA 6004 | (08) 9221 0404 | www.co-opdining.com.au/
Co-Op Dining on Urbanspoon
Sittella Winery
100 Barrett Street, Herne Hill WA 6056 | (08) 9296 2600 | www.sittella.com.au
Sittella Winery & Cafe on Urbanspoon
Taylor’s Art & Coffee House (read my review)
510 Great Northern Highway, Middle Swan WA 6056 | 0447 441 223 | www.taylorscafe.com.au
Taylors Art & Coffee House on Urbanspoon
Fillaudeau’s Restaurant
Located in Pinelli Wines, 30 Bennett Street, Caversham WA 6055 | (08) 9377 7733 | www.fillaudeaus.com.au
Fillaudeau's Cafe Restaurant on Urbanspoon
Lamont’s Swan Valley
85 Bisdee Road, Millendon WA 6056 | (08) 9296 4485 | www.lamonts.com.au/venues/swan-valley
Lamont's Swan Valley on Urbanspoon
Sandalford Estate Winery
3210 West Swan Road, Caversham WA 6055 | (08) 9755 6213 | www.sandalford.com
 Sandalford Estate Restaurant on Urbanspoon
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12 Thoughts on “Launch party to celebrate Australia's first Humane Food Region

  1. The dishes you had looked sensational Chomp! The crust on the parmesan chicken was wooooh ~.~!

    Also, humane Food movement? Being an animal lover, I am super up for it! But I really hate those labels in disguise when all you have to do is have satisfy a no. chicken per square meter rating.

    • It was a real feast Weny! Hopefully with the RSPCA governing the movement the standard will be quite high. Fingers crossed.

  2. Oh my gosh, this is so awesome!!! Go the Swan Valley! Sensational photos and a huge positive for our state in terms of animal welfare and sustainable farming/eating/production. This post makes me want to revisit the Swan Valley all over again. Thanks for sharing this great news with us. What an event to attend! xx

    • I knew you would appreciate this. It is one big step for our society to stop turning a blind eye to the suffering that leads to food landing on our plate. And a big cahoots that we are the first in WA! Woot!

    • I went along to this evening knowing nothing and with no expectations and it turned out to be an incredible night. Big praises to the Swan Valley for such a successful launch

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